Monday, November 24, 2008

I'm a Squash Hoarder

On the last day of the Memphis Farmer's Market (the last Saturday in October), I picked up a spaghetti squash from Dodson Farms. In an attempt to pretend like I was stocking up for the winter, I've been hoarding various kinds of winter squash in my pantry. Now that it's finally cold outside, I'm allowing myself to actually use it.

Though it's not exactly Southern fare, I'm including this one in my cookbook because I love it that much. It's a buttery spin on traditional pomodoro pasta dishes, which typically include angel hair spaghetti, diced tomato, fresh basil, garlic, and olive oil. And as you can see, I've added garlicky sauteed tofu cubes.

I sopped the squash noodles up with toasty garlic bread made from a multigrain loaf I picked up at Silke's Breads, a German bakery in Clarksville, this weekend.

Speaking of winter squash, can ya'll believe my mom has never tried any kind of winter squash?! So for Thanksgiving, I'm preparing a kabocha squash. I was thinking about simply roasting it with olive oil and salt and pepper. But does anyone have any other winter squash side dish ideas?

16 comments:

Bring on the squash! Can't believe your mom hasn't tried winter squash! I used to make stuffed acorn for thanksgiving (can't find it here), but not stuffed winter...Usually I ate that roasted with other root veggies - I'm sure you'll find something!

Ha ha my mom also never tried any kind of winter squash and she's not very fond of summer squash (and vegetables in general), too!I've seen spaghetty squash in grocery stores for the first time this year and I really should buy one.

I can't remember where I read it (probably the PPK) but just cutting it in half, rubbing it with vegan margarine and sprinkling it with brown sugar before roasting it does wonderous things to a squash!!

yay! your Spaghetti Squash Pomodoro = mmmmmmmmmmm! it sounds so freak'n good! you need to get a move on that cookbook ;) (or at least let'n me test some recipes for you! tee hee!). man, it looks so tasty!

for thanksgiving we're roasting up some delicata squashes and then smashing them up with some EB & brown sugar (maybe topping it off with a few toasted pecans). i think your idea for the kabocha sounds simple & super tasty to me!

My name is Bianca ...

About Me

I'm a 9-year vegan, 19-year vegetarian from the Mid-South, not too far from the muddy banks of the Mississippi River. And that means cornbread, butter beans, and collard greens.
These days, I live in Memphis. Check out my cookbook — Cookin' Crunk. It's filled with yummilicious veganized soul food and country classics.